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Home > Recipes > With Classic Roasted Turkey Stock
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Simply Perfect Turkey Gravy
Makes 4 cups
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No slowly roasting turkey with vegetables strewn about in the pan to help make the perfect gravy? No problem! Try our super easy method and you'll never worry about gravy again. You can even make it days ahead of time. The secret: our perfect turkey stock and vegetables roasted to caramel perfection in our Graisse de canard.
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Ingredients:
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- 1½ T. (23 mL) Graisse de Canard Gold®
- 4½ c. (1.125 L) mixed coarsely diced carrots, celery and onion
- 1 c. (250 mL) dry white wine
- 3 oz. (90 g) Glace de Volaille
Gold® + 4 c. (1 L) hot water
- 2 medium sprigs flat-leaf parsley
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- 1 sprig fresh thyme or ½ t. (2.5 mL) dried thyme leaves
- 6 T. (90 mL) unsalted butter
- 6 T. (90 mL) all-purpose flour
- Salt and freshly ground black pepper to taste
- 2-3 T. (30-45 mL) minced flat-leaf parsley
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Heat the duck fat in a heavy skillet over medium heat. Sauté the vegetables until richly browned and soft, about 40 minutes, stirring occasionally. Pour in the wine, turn the heat to high and cook until the liquid has almost completely evaporated, stirring up all the browned cooking bits. Meanwhile, combine the stock, parsley and thyme in a saucepan and simmer while the vegetables cook. Purée the softened vegetables along with 1 cup of the stock in an electric blender until smooth. Remove the herbs from the stock (or strain if using dried thyme) and stir in the purée. In a clean saucepan, melt the butter over medium-high heat. Whisk in the flour and cook, stirring continuously, until it turn a rich, nutty brown. Turn off the heat and whisk in the stock until smooth, taking care to scrape the bottom and corners well. Season to taste with salt and pepper. Add the parsley and serve.
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